Another food that was very common when I was growing up that I rarely see in a supermarket now is roast beef even though it is easy to find it at a deli
We frequently had roast beef for dinner when I was growing up because it worked well for a big family
Speaking of roast, I used to hate when we had roast for dinner growing up.
I realized as an adult is was because my mom overcooked it because my dad liked all of his beef well done, and I mean WELL DONE.
Now I love roast.
Dearie me.
I remember how much I loved the rhubarb pies my grandma made when I was growing up.
My mother in law is a great cook, but way over cooks her roasts. I like to sear a chuck roast and put it in the slow cooker with a few ingredients and let it go all day. Always comes out tender and juicy.
When anyone asks me how I want beef cooked I say burnt.
My father had a rhubarb patch. Used to peel the skin off and dunk the rhubarb into a bag of sugar and ate it that way.
I look back and realize why we kept steak sauce in our house.
I eat mine as rare as they can legally serve it.
I dislike rhubarb pie, but had a rhubarb wine recently that was amazing.
When I see someone cut into a piece of rare beef and blood runs out onto the plate, I have to avert my eyes or get sick.
Unfortunately, beef is slowly disappearing in our house. I still buy an occasional steak, but my wife is taking this health thing way too seriously.
Depends on the cut for me. Ribeye medium well.
Sirloin medium.
I want a good crust. A beef flavor.
My husband didn’t like gas grills so he used an old fashioned charcoal grill. Liked my steaks rare but not raw and he always grilled them perfectly. Is it easier to control this on a charcoal grill because most people I know who use gas grills overcook beef.
When grilling steaks, I have to use a meat thermometer to keep from overcooking. Medium for me, medium well for wife.
London Broil was another meat we frequently ate when I was growing up because it was very tasty and worked well for a large family with five children.
Be…sure…to…drink…your…Ovaltine.
Ovaltine? A crummy commercial?
We had London broil growing up, my dad would over cook it and I don’t remember it being very good. I looked it up and realized it’s a cooking method and not a cut of beef. I make marinated flank steak maybe once a month, but cook it medium rare and it’s delicious. I never thought of it as London broil, I think my dad used top round or some other lean cut of beef.
I remember drinking Olvaltine at my buddies house, regular chocolate milk was better. They turned the Olvaltine factory into apartments around 15 years ago.
That’s what it is. We make it 3-4 times a year because it usually makes 2-3 dinners and our taste buds get a little tired of tasting the same thing repeatedly.
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